High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1556-1563

  Grossi, Alberto ^a   Gkarane, Vasiliki ^a   Otte, Jeanette A ^a   Ertbjerg, Per ^b   Orlien, Vibeke ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Calpain; Cathepsin; High pressure; LC MS; Storage; Troponin T; Zymography

Indexed keywords

CALPAINS; CATHEPSIN; HIGH PRESSURE; LC/MS; TROPONIN-T; ZYMOGRAPHY;

ENERGY STORAGE; HIGH PRESSURE EFFECTS; SOLUBILITY;

MEATS;

CATHEPSIN B; CATHEPSIN L; MUSCLE PROTEIN; PROTEINASE; TROPONIN T; BRINE; INORGANIC SALT; PEPTIDE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PORK; PRESSURE; PROTEIN DEGRADATION; PROTEIN SYNTHESIS; SARCOPLASM; STORAGE; WESTERN BLOTTING; ANALYSIS; ANIMAL; CHEMISTRY; PIG; RED MEAT; SOLUBILITY;

ANIMALS; ENDOPEPTIDASES; PEPTIDES; PRESSURE; RED MEAT; SALTS; SOLUBILITY; SWINE;

EID: 84861096488     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.089     Document Type: Article

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